Bone broth, while a simple creation, can be somewhat daunting to undertake. You hear horror stories of friends who have completely ruined a batch, or maybe that horror story was you? I have a friend-who shall remain nameless-who left the bag of giblets in her chicken! Love ya, J!! Here, you will learn about why you should be making bone broth (or stock, as my chef friends will correct me!) and how you can make it virtually fool proof. Let’s get started.

Why the heck do I want to make bone broth when I can just open a box from the store?

Well, thank you for asking! The main reason is that you should always be in control of what you are consuming. Conventional boxed broths have around 850 mg of sodium in them! Even the ‘all natural and organic’ brands have over 500. That’s almost 1/4 of your daily sodium intake in one serving. Insanity. I won’t even go into the MSG and preservatives. Let’s just say NO to all the things. Your homemade broth with have chicken, water, herbs, and veggies. And that is IT.
There are tons of benefits to consuming bone broth. It is super nutritious, rich with vitamins and minerals; it improves joint health and digestion, and is great for immune support. There is always a nugget of truth to old wives’ tales-and this is one of them. If you are feeling under the weather, a nourishing soup made with your broth (or just sip on it from a coffee mug!) will have you back on your feet in no time! Stick around and learn just how easy it is to make.

Step 1: Get a chicken. A whole chicken (DON’T forget to remove the bag of giblets!). For a great flavor profile, roast it as you would normally roast chicken. WHAT? You don’t roast chicken?? That is OKAY. Just pick one up from the deli section of your favorite grocery store.  Roasting a chicken can be intimidating, but it too is super easy. But, that’s for another day. Remove all the meat from the roasted chicken (once it’s cooled-don’t burn your fingers!). Throw the remains in a slow cooker. Cover with water. Add about 1/4 cup of apple cider vinegar. ACV is amazing at pulling minerals from things that are soaking in it. Anytime you want to maximize your mineral content of your food, add ACV. Let it sit for about 30-45 minutes.


Step 2: Add your herbs and veggies. Don’t make this part complicated. Just use whatever you have on hand. This batch is simply going to have garlic and carrots as the veggies (I REALLY need to go shopping). For the herbs, I can be a little more creative as I have an entire room devoted to them. Because we are heading into the time of the year where the funk is everywhere, I’m adding some extra immunity to it with astragalus, shiitake mushrooms, burdock root, and stinging nettles.

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Step 3: Turn slow cooker on low and let cook for 24-48 hours. If you want to go longer than 24 hours, make sure you check the water levels after the first day-you may want to add more water. If it has cooked as long as you want, move onto the next step….


Step 4. Strain and pour into clean jars. Yes. Seriously-you are done. Now, at this point, you can add some extra grass-fed gelatin if you’d like, but it’s not necessary. To store it, you can either refrigerate it if you plan on using it in the next few days, or freeze it for later. If you are freezing, make sure you leave a few inches of head room to allow for expansion. I use my broth for all kinds of things-soups, rice, gravies and sauces, or just to drink if I am feeling gnarly.

And, that’s it! Are you amazed at how easy it is? Do you make bone broths? What do you differently?